Citrus and Herb Turkey Recipe with Lemon-Garlic Gravy

🧂 Ingredients

• 1 stick unsalted butter

  room temperature
• 1 tbsp lemon zest
• 1/2 cup fresh parsley

  chopped
• 1 1/2 tbsp fresh thyme

  chopped
• 1 tsp salt
• 1 tsp black pepper
• 14-16 pound turkey

  rinsed, patted dry inside and out; neck, heart, and gizzard removed
• 2 lemons

  cut into wedges
• 1 orange

  cut into wedges
• 1 handful fresh parsley
• 6 sprigs fresh thyme
• salt and pepper

  to taste
• pan drippings
• 3 cups chicken stock
• 1/2 cup milk
• 2 tbsp all-purpose flour
• 1 tbsp lemon juice
• 3 cloves garlic
• 1 tbsp fresh parsley

  chopped

Instructions

• 1 1. If you are using a frozen turkey, remove the turkey from the freezer several
  days before roasting day and let it thaw.
• 2 2. Remove the turkey from the refrigerator and rinse turkey with cool water. Pat
  dry with paper towels. Let it rest on a baking sheet for 2 hours until it comes
  to room temperature.
• 3 3. Meanwhile, place all the ingredients for the lemon-herb butter into a food
  processor. Pulse for 1 – 2 minutes until well incorporated. Remove from food
  processor, and set aside.
• 4 4. Set rack at lowest position in oven and preheat to 325°F. Sprinkle main
  turkey cavity with salt and pepper. Starting at neck end of turkey, carefully
  slide hand between skin and meat of breast to loosen skin. Spread lemon-herb
  butter over the breasts, under the skin. Spread remaining butter over the
  outside of the turkey. Sprinkle the outside of the turkey with salt and pepper.
  Fill main cavity with lemon and orange wedges, and parsley and thyme sprigs. Tie
  legs together loosely to hold shape. Tuck wing tips under.
• 5 5. Place turkey on rack set in large roasting pan. Roast turkey until
  thermometer inserted into thickest part of thigh registers 165°F to 170°F, about
  3 hours. Cover loosely with foil while roasting, if turkey begins to brown too
  quickly. Tilt turkey so juices from main cavity run into pan. Transfer turkey to
  platter. Tent very loosely with foil; let rest at least 30 minutes (internal
  temperature will rise 5 to 10 degrees). Reserve pan.
• 6 6. Scrape juices and browned bits from reserved roasting pan into large glass
  measuring cup, skim off fat. Reserve 2 tablespoons. Add 1 cup chicken stock to
  juices.
• 7 7. Heat reserved 2 tablespoons fat in heavy large saucepan over medium-high
  heat. Add garlic and saute 2 minutes.
• 8 8. Pour drippings into a small saucepan; skim fat. Combine flour and remaining
  broth until smooth; whisk into the pan. Bring to a boil; cook and stir for 2
  minutes or until thickened. Add flour and whisk until golden, about 4 minutes.
  Add degreased pan juices and 2 cups stock. Bring to boil, whisking until smooth.
  Reduce heat and simmer until gravy is reduced to desired consistency, about 4
  minutes. Whisk in 2 tablespoons reserved lemon butter and chopped parsley.
  Season with salt and pepper.

Nutrition Info